4 Top Sirloin Steaks
Lean & Flavorful
Grilling & Braising
Top Sirloin (sometimes called a Baseball Steak since it sort of looks like a baseball when it’s cooked) is a cut that a lot of people have never heard of. Pity them, because this is the smart man’s Tenderloin… flavorful, lean, inexpensive, and… yes… very, very tender. Because it’s Wagyu. But you already knew that.
- Each order contains 4 Top Sirloin steaks
- Each steak is around 8 oz and 2” thick
- Wet aged for 56 days in own juices for ultimate moistness
- Ships frozen in individual vacuum sealed packages, on dry ice
- No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight of actual product may vary.
There's only thing better than watching someone enjoy the melt-in-your-mouth tenderness of a Top Sirloin you've just pulled from the grill, and that's experiencing it for yourself. A thick cut from the most tender part of the Top Sirloin, our 8 oz Top Sirloin, or “Baseball” Steaks are incredibly flavorful, lean and tender. They are extremely versatile cuts of meat and can be broiled, seared and roasted, or grilled to perfection for any occasion.
Our 100% Fullblood Wagyu beef Top Sirloin Steak is an economical steak that is relatively lean and tender, and always delicious. We call this cut the Baseball Steak due to the rounded shape the steak takes when it is cooked.
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Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to room temperature for 30 minutes.
Broil: To broil, heat broiler to high. Brush each side of the steak with olive oil, and salt and pepper to taste. Broil for four to six minutes on each side for a medium rare steak.
Grill: For grilling, heat grill to medium high. Brush steaks with olive oil and salt and pepper. Grill for six to eight minutes per side for medium rare steak.
Searing and Roasting: Searing and roasting are alternative ways to prepare this steak that is quite delicious. First, heat some olive oil in a cast iron skillet on high, but before it starts smoking. Season steaks with salt and pepper. Sear steak for one minute on each side. Then, in a 400 degree preheated oven, roast the steaks for four to six minutes on each side for medium rare.
As with all steaks, when they are done cooking, allow them to rest for five to ten minutes so the flavor is allowed to fully develop. They can be wrapped in aluminum foil while they are resting.
See below for more Recipes and Tips featuring our 100% Fullblood Wagyu Top Sirloin Steaks
Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance.) We also suggest bringing thawed steaks to room temperature for 30 minutes or so.
We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
The baseball cut steaks are very tender and great on the grill with just a little salt/pepper.
Michael B. , Verified Customer
We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email email@example.com with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- Free Ground Shipping for orders $100+ after discounts applied
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100
- 2-Day shipping: $55 for orders under $200
- Overnight shipping: $75
Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!
Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.